Put the wheat into a salad
bowl, cover with cold water, let stand 1 hour and drain. Cut the tomatoes
in half and remove the seeds, then chop them into small cubes. Peel the onions
and cut into thin slices. Put the tomatoes, onions parsley and mint into
the salad bowl. Season with salt and pepper before mixing. Beat the oil with
the lemon juice in a bowl and add to the wheat. Add olives, chill in the
refrigerator for 3 hours. Serve the taboule garnished with tomatoes quarters.